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Thread: Recipe thread

  1. #641
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    You did the same to your other brisket. I expected nothing less this time around!

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    It was delicious too.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    OK, I've got a few friends coming over later today and I'm putting on some beans ( with smoked jowl) not the salt pork because it gets too salty, some center cut pork chops, chicken (Barn Yard Pimp, aka leg quarters), burgers and a few hot dogs for the late arrivals. Some mac and cheese homeade and a salad, I'd do french fries but I hat them when they get cold. Possibly a potato salid, anybody have a good mix for that? Let you know how it turns out. Got to get the beans on now to make it work though, pressure cooker again? I don't know, but I think I'll try it since i have waited to long to get them on.

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    Did you pre-soak the beans? Definitely sounds like cause for the pressure cooker if you've only got a few hours. I like potato salad with more of Italian dressing base than a mayo one.

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    Quote Originally Posted by Conley View Post
    Did you pre-soak the beans? Definitely sounds like cause for the pressure cooker if you've only got a few hours. I like potato salad with more of Italian dressing base than a mayo one.
    No and I've got to get my ass in gear or face the angry mass of people. Pressure cooker here i come, If I have time I'll try the dressing. How much do you put in, and do you mix it with anything else?

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    Quote Originally Posted by ramone View Post
    No and I've got to get my ass in gear or face the angry mass of people. Pressure cooker here i come, If I have time I'll try the dressing. How much do you put in, and do you mix it with anything else?
    If I'm using a bottle of dressing, I basically just add to taste...a few other ingredients if you like some red pepper flakes, red onion, etc.

    Take a look at this if it helps - it is easy ingredients and similar to what I do: http://www.cooks.com/rec/view/0,1643...252197,00.html

    I don't like mayo based stuff especially if it's a warm day and it's going to be served room temperature.

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    I like the salt pork. I will even shave some off and eat it frozen.

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    $#@!, I pulled it off a couple minutes ago and the chicken falls off the bone, beans are good but I'm letting them pressure a little while the chicken smokes some on the grill. I'm thinking some other veggies would be good along with it. My wife came in and thought I was a nut for putting chicken and beans in the same pot. hmm, I think I'm brilliant.......LOL,LOL.

    i'm about to get this pressure cooking thing down, I think.

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    Quote Originally Posted by ramone View Post
    $#@!, I pulled it off a couple minutes ago and the chicken falls off the bone, beans are good but I'm letting them pressure a little while the chicken smokes some on the grill. I'm thinking some other veggies would be good along with it. My wife came in and thought I was a nut for putting chicken and beans in the same pot. hmm, I think I'm brilliant.......LOL,LOL.

    i'm about to get this pressure cooking thing down, I think.
    There is a fine line between madness and genius...I think you're on the right side.

    True chefs are never afraid to experiment!

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    I thought they discontinued this sauce.

    http://jardinefoods.elsstore.com/vie...57301&cid=3406

    Best hot sauce I've ever had. They stopped carrying around here and for a while it wasn't on their website.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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